Best 10 Pan Grilled Chicken With Tomatoes And Olives Recipes

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Are you looking for a delectable and healthy main course that is bursting with Mediterranean flavors? Look no further than pan grilled chicken with tomatoes and olives. This dish combines juicy, succulent chicken with tangy tomatoes, flavorful olives, and aromatic herbs to create a symphony of flavors that will tantalize your taste buds. Whether you're hosting a dinner party or simply looking for a satisfying meal to enjoy with your family, this recipe is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

PAN SEARED CHICKEN WITH OLIVES



Pan Seared Chicken with Olives image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
  • Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
  • Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
  • For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
  • Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
  • Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

CHICKEN WITH TOMATOES AND OLIVES



Chicken With Tomatoes and Olives image

This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
15 ounces can crushed tomatoes
5 3/4 ounces jar of sliced pitted green olives, drained
2 1/4 ounces can sliced pitted black olives, drained
1 1/2-2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian parsley (flat-leaf)

Steps:

  • In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
  • Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
  • To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE



Pan-fried chicken with tomato & olive sauce image

A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Yield Serves 2

Number Of Ingredients 9

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 small onion , halved and very thinly sliced
2 garlic cloves , shredded
400g ripe tomatoes , finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives , thickly sliced
300ml chicken stock
generous handful basil leaves

Steps:

  • Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
  • Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium

GRILLED CHICKEN WITH ARUGULA, BLACK OLIVES, AND TOMATOES



Grilled Chicken with Arugula, Black Olives, and Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Extra-virgin olive oil
1 lemon, cut in half
Salt
Freshly ground black pepper
2 large, ripe tomatoes, cored and diced
1 bunch arugula, stemmed, and torn into small pieces
1/4 cup chopped red onion
1/2 cup pitted black olives

Steps:

  • Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
  • Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
  • Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
  • Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.

CHICKEN BREASTS WITH OLIVES AND TOMATOES



Chicken Breasts With Olives and Tomatoes image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Juice of 1 lemon
Salt and freshly ground black pepper
2 1/4 pounds skinless and boneless chicken breasts
1 medium onion, chopped
1 pound canned plum tomatoes, very well drained and chopped
18 Nicoise olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

Steps:

  • In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
  • Preheat oven to 375 degrees.
  • Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
  • Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 0 grams

ROSEMARY CHICKEN WITH TOMATOES AND OLIVES



Rosemary Chicken with Tomatoes and Olives image

A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 12

6 whole chicken legs (3 to 3 1/2 pounds total), patted dry
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon capers, drained, or rinsed if salt-packed
1 teaspoon minced anchovies (from 2 to 3 fillets)
3 rosemary sprigs (each 4 inches)
1/4 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes in juice, crushed by hand or pulsed a few times in a blender until chunky
1 cup low-sodium chicken broth or water
3/4 cup pitted mixed olives
Mashed potatoes or creamy cooked polenta, for serving (optional)

Steps:

  • Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
  • Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
  • Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.

CHICKEN WITH TOMATO & OLIVES



Chicken with tomato & olives image

A quick and easy one-pot dish for summer - great for using up leftover cooked chicken

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 8

20g pack basil
2 tbsp oil
2 garlic cloves , thinly sliced
2 x 400g or 14oz cans cherry tomatoes
1 tsp sugar
handful olives
sliced meat from a whole cooked chicken , plus any juices
crusty bread , to serve

Steps:

  • Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
  • Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.

Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium

ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES



One-Dish Baked Chicken with Tomatoes and Olives image

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Provided by Chris Morocco

Categories     Chicken     Bon Appétit     Olive     Tomato     Quick & Easy     Dinner     One-Pot Meal     Summer     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 10

9 garlic cloves, divided
1 teaspoon Aleppo-style pepper or 1/2 teaspoon crushed red pepper flakes
1 teaspoon soy sauce
4 tablespoons olive oil, divided, plus more for drizzling
1 (3 1/2-4-pound) chicken, quartered
Kosher salt, freshly ground pepper
2 pounds tomatoes of all sizes, halved, quartered if large
3 sprigs thyme
1/3 cup Castelvetrano or Picholine olives, pitted
1 baguette, halved lengthwise

Steps:

  • Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
  • Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
  • Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.

GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE



Grilled Chicken With Parsley-Olive Sauce image

Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs or breasts (See Tips)
Extra-virgin olive oil
3/4 cup finely chopped parsley leaves and stems (about 1 1/2 ounces or half a bunch)
1 cup Castelvetrano olives, pitted and torn into various-size pieces
1/4 cup Castelvetrano olive brine
1 fresh chile, such as Fresno or jalapeño, thinly sliced
1 lemon
Kosher salt and black pepper

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
  • While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
  • When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
  • Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

PAN GRILLED CHICKEN WITH TOMATOES AND OLIVES



Pan Grilled Chicken With Tomatoes and Olives image

I adapted this from a recipe on the back of a can of black olives. Easy and has a great presentation. I served it with oven roasted asparagus.

Provided by Pepper 2

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts
4 teaspoons olive oil
1 (7 ounce) packet Italian salad dressing mix
2 cups fresh tomatoes, diced
1 (16 ounce) can ripe pitted black olives
1 1/2 cups feta cheese, crumbled
1/4 cup basil
2 cups hot cooked couscous or 2 cups cooked pasta

Steps:

  • Cube chicken and coat with 2 teaspoons olive oil.
  • Sprinkle 2 tablespoons of italian dressing mix over chicken.
  • Heat nonstick skillet over medium heat.
  • Add chicken and cook until chicken is no longer pink.
  • Combine tomatoes, olives, remaining 2 teaspoons olive oil, remaining italian dressing mix and basil in a bowl.
  • Transfer chicken and couscous (or pasta) to serving plates, and top with olive mixture and cheese.
  • Serve immediately.

Nutrition Facts : Calories 673, Fat 42.3, SaturatedFat 14.6, Cholesterol 142.9, Sodium 1716.6, Carbohydrate 31.3, Fiber 5.9, Sugar 4.8, Protein 43

Tips:

  • Mise en place: As with any cooking, having all your ingredients prepped and ready to go before you start cooking will make the process much smoother and enjoyable. This is especially important for this recipe, as the chicken cooks quickly and you don't want to be scrambling to find ingredients while it's cooking.
  • Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish, so be sure to use a good quality extra-virgin olive oil.
  • Don't overcrowd the pan: When you're searing the chicken, don't overcrowd the pan or the chicken will steam instead of sear. Cook the chicken in batches if necessary.
  • Season the chicken generously: Don't be shy with the salt and pepper when you're seasoning the chicken. This will help to bring out the flavor of the chicken and make it more flavorful.
  • Cook the chicken until it's cooked through: Use a meat thermometer to check that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit before removing it from the pan.
  • Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This pan-grilled chicken with tomatoes and olives is a quick, easy, and delicious meal that's perfect for a weeknight dinner. The chicken is tender and flavorful, and the tomatoes and olives add a pop of freshness and flavor. This dish is sure to please everyone at the table, and it's a great way to use up any leftover chicken you may have.

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